We won’t get to break out the fancy china and light all the sparkly candles from our holiday decorations boxes, but a group of lovely ladies will invite you over to our online “homes” each week from now until mid-December for a progressive dinner, real food style.
We’d like to share our favorite holiday and for-a-crowd recipes with you, from appetizers to desserts, and we’d love it if you would link up your own favorites (new or old posts) as we move from hostess to hostess, course to course.
Whole Foods for the Holidays: Your Hostesses
Nothing is more warming than a hot bowl of soup on a chilly day, nothing more nourishing than bone broth, in any form.
We eat soup once or twice a week, sometimes more, in the fall and winter months. I’ve been wanting to share this one for quite some time now.
My black bean soup recipe is a melding of this one from allrecipes.com and Rachel Ray’s. I didn’t love some of the veggies (celery) in Rachel’s version, and I did love the seasonings in the allrecipes.com version. A little here, a little there, and voila! A simple, vegetable-laden, meatless or chicken stock based soup that we could eat once a week. Some of the beans and veggies are pureed, so it’s kid-friendly to boot.
- 1-2 Tbs. oil (extra virgin olive or coconut oil)
- 1 chopped onion
- 1 chopped red pepper
- 2-3 cloves minced garlic
- 1 chopped jalapeno (to taste)
- 3 carrots, chopped or sliced
- 1-2 tsp. chili powder
- 2 tsp.-1 Tbs. ground cumin
- 4 c. homemade chicken stock (or use the “broth” from cooking dry beans, with or without adding extra veggies for flavor)
- 3 cans or ~6 cups cooked black beans
- 1 15-oz. can (or home canned pint) diced or whole tomatoes
- 1 c. frozen corn (optional)
- ¼ tsp. ground pepper
- ½ tsp. salt, if using unsalted broth
- In a large pot, heat oil over medium and cook onion and peppers for a few minutes until soft.
- Mince garlic 5-10 minutes before adding to pot for best nutrition.
- Add garlic, carrots, and all spices and cook and stir for one minute.
- Pour in the broth, 2 cups (or 1 can) of beans, corn and pepper.
- Bring to a boil.
- The can of tomatoes and remaining beans need to be pureed before adding to the pot. I like to do this in the can or jar with my stick blender, but a food processor or blender works well too.
- Add to the pot, and once everything is boiling, reduce the heat to low.
- Cover and simmer for 10-15 minutes until the carrots are tender.
- New option: I tried adding ⅔ of the beans to the pot along with the tomatoes, then blending everything right in the pot with my stick blender. I added the final two cups of beans whole. The resulting soup is not as appetizing to look at, but the taste is the same and more vegetables were pureed, so more got past the kid-meter.
Cost: $3-4 for the whole pot, under 50 cents a serving.
Serve with a dollop of sour cream or guacamole on top and some shredded cheese to pass at the table.
Our favorite side for this Mexi-style soup is cheese quesadillas on homemade whole wheat tortillas. They make the best dippers! Crunchy tortillas chips also go perfectly next to the black bean soup, and there’s nothing wrong with a simple piece of sourdough toast (check out my honey whole wheat sourdough bread, last week’s instructional video in the GNOWFGLINS sourdough eCourse).
Can I just say that I was thrilled to get our legumes back after going no-grains whole hog, and this soup was the first dish I made? Yum.
Please visit Wardeh for many more SOUP recipes, and do enjoy the first course in Whole Foods for the Holidays: a Real Food Progressive Dinner.
If you missed the last Monday Mission, click here.
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